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35 thoughts on “P & Q: Popovers”

I was going to make these this week, but we have been having close to 100° temps! I have read that you should pre-heat your muffin tin while pre-heating the oven. Though Marion’s recipe in the Fannie Farmer Cookbook states to start with a cold oven! Her recipe/instructions differ from what is in the BWJ recipe.

There’s a really great restaurant on the Upper West Side in New York called Popover that made these delicious ones served with strawberry butter. I only know the slightly sweet version and they’re so fabulous. I like them at brunch.

I used my jumbo muffin pans when baking these. After making these TWICE and enjoying them with an accompaniment of Chicken Ala King (Latin Style), I decided that this recipe is a keeper. On my “to buy list”…Popover pans! Why? The recipe is so, so easy, and so, so good. Must make often.

I have a recipe for gruyere popvers that we love. They turn out less doughy inside than these did. The difference in directions is that the gruyere popover recipe says to 1) put the popover pan/muffin tin in the oven and let it heat as the oven heats (and then spray the cavities just before filling them) and 2) to warm the milk before adding the other ingredients. I’m guessing the additional heat from both sources (pan and milk) created more steam faster. I noticed that these didn’t puff as quickly as the gruyere popover recipe usually does. Anyway, if I make these again, I will make the above two changes to this recipe.

For once I actually made a recipe before Tuesday! I warmed my milk and eggs (mainly because I forgot to pull the eggs out to be room temp) and I think that helped in popping them up. Mine ended up a little too toasty on the bottom even with cutting back on baking time. I had read that using lower fat milk can cause this….anyone else have thoughts on this?

I made these for Sunday breakfast as well using muffin pans. I liked the butter and honey suggestion in the book. I also left the eggs and milk out overnight so both were at room temperature. I really like the blender idea. So easy and even easier to pour into the cups. Mine didn’t really look like the photo in the book, they puffed a little too much I suppose, but they sure did taste good. Not sure why. I also had to cut back the baking time a little so they wouldn’t burn. My oven may just be a little hotter than some.

I’ve never made (or eaten) popovers before, so I followed the instructions to a T. The poor things are overdone; they’re very crispy on the outside and basically hollow. I’ll likely try making them again, since they seen to have a nice flavour and are so easy! I do have an old oven, so it’s probably not very accurate temperature-wise.

they came out great, but next time I’ll do the following:
1) do a better job at buttering the tins…they stuck
2) add a little vanilla to the batter
3) cut the baking time a little bit. they were very crispy for my taste. but nobody complained.

Question to the Popover specialists:
I made them, I found them good but with a strong egg taste.
Today, serching in the web, I’ve found tons of popover recipes and 99% of them use only two eggs (but the same amount of flour /milk like Julia “1 cup of flour and 1 cup of milk”).

My were way too toasty all over! I used my convection oven set to the directed 425 and they were too brown before the first 25 minutes were up? I turned the oven off and let them sit in the oven for the additional 15 minutes thinking they would still be doughy on the inside. The insides were perfectly hollow and the overall product was tasty even though over done. This was my test run and I didn’t bring the eggs or milk to room temp and used nonfat milk. Will try again tonight with room temp whole milk and eggs and turn the convection down to 400. At least they didn’t stick to the pan ;)

I baked mine in a popover pan, mainly because I bought the pan a while ago and had never used it before. I followed the recipe in BWJ, except that I baked them using Alton Brown’s instructions for using a popover pan (400-degree oven for 35 mintues). I didn’t preheat the pans, but I did butter them really well. They were so good!! I think I’m going to make them for dinner again this week.

I made these for breakfast and served them with orange marmalade and boysenberry syrup. We liked them quite a bit! Only baked them for 17 minutes at 425 and 10 at 350. What exactly is the inside supposed to be like? Mine actually did not have bottoms and there was a slightly thicker part inside. The only popovers I’ve ever had are ones I’ve made (this recipe and another about 10 years ago), but we like them quite well as far as we know :) Oh and I used 1 muffin tin for all of the batter. The recipe says to only put batter in every other hole, but I didn’t feel like washing 2 tins. Maybe they would have risen a bit more, but we are happy with how they turned out. I have 2 suggestions: 1) Don’t necessarily bake them as long as the recipe says! and 2) butter the muffin tin really well if you do not use nonstick tins. I used a pastry brush to get the sides greased nicely and probably used half a teaspoon of butter in each spot. Mine ended up sticking the tiniest bit, but could be gently pulled out intact. I once saw someone make popovers and even though he used a ton of butter, they still stuck like crazy, so beware!

I made mine in custard cups which I did not preheat. I buttered and then sprayed the bottoms and they did not stick. They took the exact amount of time that the recipe called for, maybe a bit more in the first part, probably because the custard cups are larger. The batter gave me 8 one-third cup portions. Awesome with butter and jam.